Flaky golden puff pastries filled with luscious mascarpone whipped cream and a vibrant homemade blueberry sauce—a delightfully elegant and effortlessly delicious dessert perfect for any occasion!
There’s nothing quite like the combination of buttery, flaky puff pastry, silky mascarpone whipped cream, and homemade blueberry sauce for a truly indulgent treat.
This recipe is laughably simple, yet it delivers bakery-quality results with minimal effort. Whether you're serving it for a special occasion or just treating yourself to breakfast or dessert, these puff pastries are guaranteed to impress!
Here are some things to keep in mind when baking these pastries:
All about the puff pastry:
For the flakiest, most buttery results, I recommend using high-quality store-bought puff pastry. Brands like JusRoll or similar options from the refrigerated sections of your local grocery store will give you that perfect, crisp texture. If using frozen puff pastry, be sure to thaw it according to package instructions—cold but pliable is the key!
Store-bought puff pastry makes this recipe incredibly easy. And there’s no need to fuss with complicated shaping—just cut into squares, fold into a triangle, brush with egg wash, and sprinkle with a little sugar for a touch of sweetness.
The perfect double cream filling:
The secret to an amazing filling is using both heavy whipping cream, mascarpone cheese and a touch of pure vanilla extract.
This combination creates a luscious, stable cream that holds its shape while staying light and airy. Adjust the sugar to your taste—less for a mild sweetness, more for a dessert-like richness.
Homemade blueberry sauce:
Making your own blueberry jam adds an extra layer of deliciousness. The fruit sauce and hint of lemon bring a natural sweetness that balances the rich cream filling. You can also substitute with store-bought blueberry preserves for convenience or swap blueberries for raspberries, strawberries, or even mixed berries!
Baking to Perfection
For the best rise and crispiness, always bake puff pastry at a high temperature—425°F (220°C). This quick blast of heat allows the pastry to puff up and develop that gorgeous golden color. Keeping the dough cold until it goes into the oven is essential for the best texture.
And remember: not all ovens bake the same, so I recommend setting your timer for 16 or 18 minutes and checking the pastries—if they look golden and crisp, you can remove them early, but if the tops are browning too quickly while the pastry still needs time to bake through, lightly cover them with aluminum foil to prevent over-browning.
Assembling and Serving
Once the pastries are baked, let them cool completely before filling. Slice them open carefully (but not all the way through - just enough to add the feeling) spread a layer of blueberry sauce, and pipe in the mascarpone cream for an elegant finish. Serve immediately for the best texture and flavor.
Storage Instructions
If you have leftovers (though I doubt you will!), store the baked pastries in an airtight container in the refrigerator for up to 2 days.
If possible, I do recommend not assembling until ready to serve. In this case, store the berry sauce and the mascarpone cream in the refrigerator and pipe in just before serving. And keep the baked pastries (unfilled) in an airtight container at room temperature.
Ready to try these too?!
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Other easy recipes with puff pastry you might like:
Easy and Quick Apple Strudel
Other easy recipes with puff pastry you might like:
Easy and Quick Apple Strudel
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